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Desserts

Whipped Cream

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calories

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g

of fiber

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g

of sugar

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g

of protein

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Yield

~12 Cupcake Tops

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Serving Size

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Total Time

-

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Prep Time

-

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Cook Time

-

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Supplies

  • Medium Mixing Bowl

  • Hand Mixer with Whisk

  • Liquid measuring cup or kitchen scale

  • 1 Tablespoon

  • 1/4 Teaspoon

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Ingredients

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Ingredients
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Ingredients
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Directions

1
In a medium bowl, combine:
  • 1/2 cup or 120g/ml of cold heavy cream
  • 1 tablespoon of sugar
  • 1/4 teaspoon of vanilla extract
2
Using a handheld or stand mixer fitted with a whisk attachment on medium-high speed, whisk until medium peaks form, about 3–4 minutes.
3
Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts.
4
If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
5
Use immediately or cover tightly and store in the refrigerator for up to 24 hours!
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Notes

This is the link to the recipe I referenced to curate this version. I mostly tweak the ingredients and simplify the directions.

CURATED WITH ♡ BY DANIELLE

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